Preparation of maltodextrin stabilized α-tocopherol nanoemulsions using solvent-displacement technique
α-Tocopherol nanoemulsions were prepared in current research using various proportions of Polysorbate 20 and maltodextrin as binary stabilizer mixtures through solvent-displacement technique. The effects of maltodextrin proportion in stabilizer mixture, on physicochemical characteristics of gained n...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 5 vom: 01. Juli, Seite 404-413 |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2019
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article maltodextrin nanoemulsions stabilizer α-Tocopherol Emulsions Polysaccharides Polysorbates Solvents Surface-Active Agents plus... |
| Accès en ligne |
Volltext |